Appetizer: Polish Mistakes (Mini Rye Toast with Cheesy Sausage Dip)

From Mary Carey

Ingredients
1 lb. Velveeta cheese
1 lb. roll of Jimmy Dean’s (or comparable) zesty sausage
1 loaf of deli rye (very small rye bread)
2 Tablespoons Worcestershire sauce

Directions
On a large cookie sheet, spread as many slices of the rye bread to fill the cookie sheet, so that it is ready when the meat/cheese is ready. Then tear the meat apart into small pieces and fry until well cooked and a little brown. I remove from pan and get rid of grease. Put back into fry pan and cut up Velveeta into small chunks, add the 2 Tablespoons of Worcestershire sauce and cook until cheese melts. You might be able to use the microwave, but I have never done it that way.

Next, you spread some of the mixture on each slice of bread. I don’t overdue but try to get it close enough to the edges. I cover with tin foil and put in freezer. When they are frozen, I pack them away in a plastic container to have whenever I need to make.

The night of the party, I spread tin foil on the cookie sheet (or a disposable if you are taking to someone’s house) and spread one layer of the breads on it. Place in 350 degree oven until cheese looks done. You can heat up at your house and take there hot, or just take them (frozen) to your friend’s house and heat up there.